News Digest

Washington, D.C. • June 4, 2016 – Presented by the Brewers Association, the ninth annual SAVOR℠: An American Craft Beer & Food Experience provided an opportunity for 4,000 attendees to discover craft beers produced by 76 emerging and known small and independent breweries from right in their backyards to those across the country.

Most of the craft beer movement is made up of newer breweries that do not distribute outside of their state of origin. More than 96 percent of today’s 4,400 plus breweries make less than 15,000 barrels of beer a year. SAVOR provides a national platform for regional and smaller local breweries to broaden their exposure to an audience they may not otherwise reach. Of the craft breweries pouring, 70 percent were not at the event in 2015 and half had never participated in SAVOR before.

“It is sure to be bubbly. On the nose, it is fruit forward, with yeast driven esters, some light citrus and floral notes. On the palate, candied sweet malt notes come through, although the color and texture is light, the malt adds a definitive sweetness and roundness to the beer. It will be finished with a champagne yeast and bottle conditioned, which will leave it crisp and dry on the finish.”

So, who is Pettygrove?

In 1843, Francis Pettygrove won a coin toss giving him the right to name a new …More »

Start prepping your palate and take a look at these fun facts that help make SAVOR a unique craft beer and food pairing event:

70% of 2016 breweries were not at SAVOR 2015 (53 of 76 breweries)
50% of the 76 breweries have never been in SAVOR
28 states and Washington, D.C. are represented
20% of the participating breweries won an award at the 2016 World Beer Cup℠
101,100 of small bites prepared over two nights (plus oysters and cheeses)
500+ pounds of artisanal cheeses served
15,000 bites of cheese consumed over two days
3,100+ total oysters shucked
35 volunteers onsite

We hope you will join us in Washington, D.C.—tickets are still available in limited quantities!

We Asked Chef Adam Dulye: What Makes SAVOR Special?
Every Time is Like Your First Visit

“We completely reinvent the menu and beer pairing for SAVOR every year. Year-over-year, no two pairings are the same and very few beers are repeated.”

A Charcuterie Station with a View

“We’re excited to add D.C.’s popular Red Apron Butcher. They locally source and butcher their meats, and we’ll be pairing their artisanal charcuterie with craft beer by FATE Brewing Company. Red Apron will be set up on the second floor where there’s an amazing view of the grand hall and museum’s architecture.”

Local Produce and Protein

“We do our best to support the D.C. market and serve in-season ingredients. We source our seafood from the Eastern seaboard, proteins from ranchers and butchers in the area and bring …More »

“It is sure to be bubbly. On the nose, it is fruit forward, with yeast driven esters, some light citrus and floral notes. On the palate, candied sweet malt notes come through, although the color and texture is light, the malt adds a definitive sweetness and roundness to the beer. It will be finished with a champagne yeast and bottle conditioned, which will leave it crisp and dry on the finish.”

So, who is Pettygrove?

In 1843, Francis Pettygrove won a coin toss giving him the right to name a new …More »